I’m sharing my Tikka Masala Chicken Recipe that pairs charred, spiced chicken with a creamy tomato sauce layered with fragrant Indian spices to spark your curiosity.

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I’ve been obsessed with this Homemade Chicken Tikka Masala for years, and it still surprises me. Charred Boneless skinless chicken thighs bring a smoky, stubborn note, while bright Garlic sneaks in and refuses to be ignored.

Somewhere between big flavor and a little chaos I found what some would call a Tikka Masala Recipe Authentic, and the Tikka Sauce clings in a way that makes you taste everything twice. I wrote this because I wanted you to try something that argues with your comfort food memories.

It might not be perfect, but it will make you curious.

Ingredients

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Chicken thighs: Rich in protein and iron, keeps curry hearty and satisfying, a bit fatty.
Yogurt: Adds tang, tenderizes meat, gives creamy texture, has calcium and probiotics.
Garlic and ginger: Provide warm pungent flavors, anti inflammatory benefits, lots of aromatic depth.
Garam masala: Blend of spices, gives warmth and complexity, low calories but big flavor.
Crushed tomatoes: Bring acidity and sweetness, add fiber and lycopene, balance the spice.
Heavy cream: Makes sauce rich and silky, high in fat so use moderately for balance.
Kasuri methi: Dried fenugreek adds mild bitterness and savory notes, tiny amount goes far.

Ingredient Quantities

Boneless skinless chicken thighs, 1 1/2 lb (about 700 g), cut into 1 inch pieces

Plain full fat yogurt, 1 cup (240 ml)

Fresh lemon juice, 2 tbsp (about 1 lemon)

Garlic, 5 cloves, minced (about 1 1/2 tbsp)

Fresh ginger, grated, 2 tbsp

Garam masala, 3 tsp, divided

Ground cumin, 2 tsp, divided

Ground coriander, 1 tsp

Turmeric, 1/2 tsp

Paprika, 2 tsp

Chili powder or cayenne, 1/2 tsp (adjust to taste)

Kosher salt, 1 1/2 tsp (plus more if needed)

Vegetable oil or neutral oil, 2 tbsp (plus 1 tbsp for marinade if you like)

Unsalted butter, 2 tbsp

Large onion, 1, finely chopped (about 1 1/2 cups)

Crushed tomatoes, 1 (14 oz) can (about 400 g)

Tomato paste, 2 tbsp

Chicken stock or water, 1/2 cup (120 ml)

Heavy cream, 3/4 cup (180 ml)

Kasuri methi (dried fenugreek leaves), 1 tsp, gently crushed

Granulated sugar, 1 tsp

Fresh cilantro, 1/4 cup chopped (for garnish)

Optional: ghee or extra butter, 1 tbsp

How to Make this

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1. Make the marinade: in a bowl whisk 1 cup yogurt, 2 tbsp lemon juice, 5 cloves minced garlic, 2 tbsp grated ginger, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 2 tsp paprika, 1/2 tsp chili powder or cayenne, 1 tsp kosher salt and 1 tbsp oil if you like; add the 1 1/2 lb chicken thigh pieces, mix well so every piece is coated, cover and chill at least 1 hour or overnight for best flavor.

2. Take the chicken out 15 minutes before cooking so it loses some chill, this helps it cook evenly.

3. Preheat a heavy skillet over high heat and add 1 to 2 tbsp vegetable oil; cook the chicken in batches so it doesnt steam, about 2 to 3 minutes per side until nicely charred but not completely cooked through, set aside on a plate.

4. In the same skillet lower heat to medium and add 2 tbsp unsalted butter and if needed another tbsp oil; add 1 finely chopped large onion and saute until deep golden and soft, about 8 to 10 minutes, scraping up the brown bits from the pan for flavor.

5. Stir in 2 tbsp tomato paste and cook 1 to 2 minutes to caramelize it a bit, then add the 14 oz can crushed tomatoes, 1/2 cup chicken stock or water, the remaining 1 tsp garam masala, the remaining 1 tsp ground cumin, 1 tsp granulated sugar and the remaining 1/2 tsp kosher salt; bring to a simmer and let cook 8 to 12 minutes until slightly thickened.

6. For the silkiest sauce use an immersion blender right in the pan or transfer to a blender and puree until smooth but you can leave it chunky if you prefer; tip blow on the blender lid so it opens a tiny bit to vent steam.

7. Turn heat to low and stir in 3/4 cup heavy cream plus 1 tsp crushed kasuri methi (rub between your palms first), and 1 tbsp ghee or extra butter if using; warm gently dont boil hard so the cream doesnt break.

8. Add the charred chicken and any juices back into the sauce, simmer 5 to 8 minutes until chicken is cooked through and the flavors marry, stir gently so the sauce coats each piece.

9. Taste and adjust salt, sugar or chili to your liking, finish with a little extra butter if you want it richer and sprinkle 1/4 cup chopped cilantro on top.

10. Let it rest a few minutes then serve hot with basmati rice or naan; hacks: dont crowd the pan when searing, longer marinade = juicier chicken, and crushing the kasuri methi with your hands wakes up the flavor.

Equipment Needed

1. Large mixing bowl and whisk for the yogurt marinade, a fork works if you dont have a whisk
2. Measuring cups and spoons for the yogurt, cream, spices and lemon juice
3. Chef knife and cutting board to cut the thighs and chop onion and cilantro
4. Heavy skillet or cast iron pan for high heat searing and simmering the sauce
5. Tongs or a long spatula to turn chicken without crowding the pan
6. Plate or tray to hold the seared chicken while you make the sauce
7. Wooden spoon or heatproof spatula for sauteing the onion and scraping up brown bits
8. Immersion blender or a regular blender to puree the sauce smooth, vent the lid to let steam escape
9. Can opener and a 1 cup measuring cup for the crushed tomatoes and stock

FAQ

Q: How long should I marinate the chicken? A: At least 1 hour but try to do 8 to 24 hours for best flavor and tenderness. If you short on time 30 minutes helps. Adding a tablespoon of oil to the yogurt mix keeps the meat juicier, trust me.

Q: Can I use chicken breasts instead of thighs? A: Yes you can but breasts dry out faster. Cut them into slightly larger pieces, cook a bit less time, or add them to the sauce at the end so they dont overcook.

Q: How do I get that smoky tandoori flavor at home? A: Use smoked paprika, or broil the marinated chicken until edges char. For real smoke try the charcoal method: heat a small lump of charcoal until red, put it in a small bowl, drizzle a teaspoon of oil on it, place the bowl in the pot with the cooked chicken, cover for 2 to 5 minutes so smoke infuses. Be careful with hot charcoal.

Q: What if I dont have kasuri methi what can I use instead? A: Kasuri methi adds a unique aroma but you can use a pinch of dried fenugreek powder if you have it, or a tiny sprinkle of dried oregano or a few cilantro stems for some herbal note. It wont be exact but still good.

Q: My sauce is too thin how do I thicken it? A: Simmer uncovered until it reduces and coats the back of a spoon, stir in an extra tablespoon of tomato paste, or blend half the sauce and mix back in for body. Ground cashews also work well.

Q: Can I freeze leftovers? A: Yes cool completely then store in airtight containers up to 3 months. If possible leave out some cream when freezing and add it when reheating so texture stays fresh. Thaw overnight and warm gently on low heat.

Homemade Chicken Tikka Masala Recipe Substitutions and Variations

Plain full fat yogurt – Swap 1:1 with full fat coconut yogurt if you’re dairy free, it’ll add a mild coconut note. Or use Greek yogurt (same texture), or buttermilk (use a bit less and marinate shorter since it’s thinner).
Heavy cream – Replace with full fat coconut milk 1:1 for dairy free. For a less coconutty option stir 2/3 cup Greek yogurt with 2 tbsp warm water to loosen it, add near the end so it doesn’t split.
Kasuri methi (dried fenugreek) – If you don’t have it use 1/2 tsp fenugreek powder or 1 tsp crushed fenugreek seeds (toast first, stronger so use less). If neither, skip and add a little extra cilantro and a tiny pinch of sugar to mimic the slight bitterness.
Boneless skinless chicken thighs – You can use boneless skinless chicken breasts (cut into same size, cook slightly less to avoid drying). For a vegetarian swap use paneer or firm tofu, sear first so it holds up in the sauce.

Pro Tips

– Marinate longer when you can. A quick hour helps, but overnight makes the chicken way more tender and flavorful, so plan ahead if you can.

– Don’t crowd the pan when searing. Cook in small batches on very high heat so you get char and color, not steam, and pull the pieces when just shy of done so they finish in the sauce.

– Take time on the sauce: brown the onions well and let the tomato paste caramelize, scrape up those browned bits, then blend or puree for a silky texture. When using a blender, crack the lid a bit so steam can escape or you’ll get a hot mess.

– Wake up the kasuri methi and finish with fat. Crush the dried fenugreek between your palms before adding, and a little extra butter or ghee right at the end makes the sauce richer and rounder. Taste at the end and tweak salt, sugar or heat, because sauces change as they rest.

Homemade Chicken Tikka Masala Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my Tikka Masala Chicken Recipe that pairs charred, spiced chicken with a creamy tomato sauce layered with fragrant Indian spices to spark your curiosity.

Servings

servings

Calories

717

kcal

Equipment: 1. Large mixing bowl and whisk for the yogurt marinade, a fork works if you dont have a whisk
2. Measuring cups and spoons for the yogurt, cream, spices and lemon juice
3. Chef knife and cutting board to cut the thighs and chop onion and cilantro
4. Heavy skillet or cast iron pan for high heat searing and simmering the sauce
5. Tongs or a long spatula to turn chicken without crowding the pan
6. Plate or tray to hold the seared chicken while you make the sauce
7. Wooden spoon or heatproof spatula for sauteing the onion and scraping up brown bits
8. Immersion blender or a regular blender to puree the sauce smooth, vent the lid to let steam escape
9. Can opener and a 1 cup measuring cup for the crushed tomatoes and stock

Ingredients

Boneless skinless chicken thighs, 1 1/2 lb (about 700 g), cut into 1 inch pieces
Plain full fat yogurt, 1 cup (240 ml)
Fresh lemon juice, 2 tbsp (about 1 lemon)
Garlic, 5 cloves, minced (about 1 1/2 tbsp)
Fresh ginger, grated, 2 tbsp
Garam masala, 3 tsp, divided
Ground cumin, 2 tsp, divided
Ground coriander, 1 tsp
Turmeric, 1/2 tsp
Paprika, 2 tsp
Chili powder or cayenne, 1/2 tsp (adjust to taste)
Kosher salt, 1 1/2 tsp (plus more if needed)
Vegetable oil or neutral oil, 2 tbsp (plus 1 tbsp for marinade if you like)
Unsalted butter, 2 tbsp
Large onion, 1, finely chopped (about 1 1/2 cups)
Crushed tomatoes, 1 (14 oz) can (about 400 g)
Tomato paste, 2 tbsp
Chicken stock or water, 1/2 cup (120 ml)
Heavy cream, 3/4 cup (180 ml)
Kasuri methi (dried fenugreek leaves), 1 tsp, gently crushed
Granulated sugar, 1 tsp
Fresh cilantro, 1/4 cup chopped (for garnish)
Optional: ghee or extra butter, 1 tbsp

Directions

Make the marinade: in a bowl whisk 1 cup yogurt, 2 tbsp lemon juice, 5 cloves minced garlic, 2 tbsp grated ginger, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 2 tsp paprika, 1/2 tsp chili powder or cayenne, 1 tsp kosher salt and 1 tbsp oil if you like; add the 1 1/2 lb chicken thigh pieces, mix well so every piece is coated, cover and chill at least 1 hour or overnight for best flavor.
Take the chicken out 15 minutes before cooking so it loses some chill, this helps it cook evenly.
Preheat a heavy skillet over high heat and add 1 to 2 tbsp vegetable oil; cook the chicken in batches so it doesnt steam, about 2 to 3 minutes per side until nicely charred but not completely cooked through, set aside on a plate.
In the same skillet lower heat to medium and add 2 tbsp unsalted butter and if needed another tbsp oil; add 1 finely chopped large onion and saute until deep golden and soft, about 8 to 10 minutes, scraping up the brown bits from the pan for flavor.
Stir in 2 tbsp tomato paste and cook 1 to 2 minutes to caramelize it a bit, then add the 14 oz can crushed tomatoes, 1/2 cup chicken stock or water, the remaining 1 tsp garam masala, the remaining 1 tsp ground cumin, 1 tsp granulated sugar and the remaining 1/2 tsp kosher salt; bring to a simmer and let cook 8 to 12 minutes until slightly thickened.
For the silkiest sauce use an immersion blender right in the pan or transfer to a blender and puree until smooth but you can leave it chunky if you prefer; tip blow on the blender lid so it opens a tiny bit to vent steam.
Turn heat to low and stir in 3/4 cup heavy cream plus 1 tsp crushed kasuri methi (rub between your palms first), and 1 tbsp ghee or extra butter if using; warm gently dont boil hard so the cream doesnt break.
Add the charred chicken and any juices back into the sauce, simmer 5 to 8 minutes until chicken is cooked through and the flavors marry, stir gently so the sauce coats each piece.
Taste and adjust salt, sugar or chili to your liking, finish with a little extra butter if you want it richer and sprinkle 1/4 cup chopped cilantro on top.
Let it rest a few minutes then serve hot with basmati rice or naan; hacks: dont crowd the pan when searing, longer marinade = juicier chicken, and crushing the kasuri methi with your hands wakes up the flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.